Broccoli, Cheese, and Rice Casserole

Broccoli, Cheese, and Rice Casserole
Photo by Randy Mayor

Ingredients

  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1 cup uncooked instant rice
  • ½ cup chopped onion
  • 2 tablespoons butter or stick margarine, softened
  • 2 (10-ounce) packages frozen chopped broccoli, thawed and drained
  • ¼ cup fat-free milk
  • 4 ounces light processed cheese, cubed (such as Velveeta Light)

Preheat oven to 350°. Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.

View full recipe at My Recipes

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